POTATO LEEK AND BROCCOLI SOUP

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POTATO LEEK AND BROCCOLI SOUP image

Categories     Soup/Stew

Yield 12 servings

Number Of Ingredients 11

11/2 sticks unsalted butter
6 small leeks (white and pale green parts only)
4 lbs large Yukon gold potatoes, peeled and thinly sliced
1 bunch broccoli- florets coarsely chopped stems peeled and sliced
4C chicken stock
2 C half and half or heavy cream
1 loaf sourdough bread, crusts removed, cut into 1 inch cubes
1/4 C canola oil
2 oz thinly slices pancetta, finely chopped
2 Tbsp chopped sage
1Tbls chopped rosemary

Steps:

  • 1. Melt butter. Add leeks, potatoes, and broccoli and cook over high heat 10 minutes stirring frequently. Add stock and 6 C water, cover and bring to a boil. Simmer over moderate heat until all of the veggies are tender, about 10 minutes. Working in batches, puree. Add cream and season. 2. Toast bread in oil. Cook pancetta 3. Top soup with bread, pancetta, and herbs.

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